"This is an old family recipe and is a favorite at the Holidays!" — Carol
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I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a topping made of 2 TB flour, 3 TB brown sugar, 3 TB confectioners sugar, 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for.
One reviewer took a star off because this cake was too boldly orange flavored for her! Quite frankly, I found barely a trace of orange flavor in this cake. I followed the recipe, except that I added a bit of pure orange extract to the syrup and I added orange juice to the batter and doubled the zest. It was wonderfully moist and light but if I was to make it again, I'll add 2 or 3 tbsp orange juice concentrate to the batter, and a touch of lemon juice to the orange juice syrup.
The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes.
A great "hearty" orange cake. Family has asked for the recipe. I added half cup of orange juice to the recipe, and doubled the topping recipe for extra crunch.
Moist and delicious, but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3/4 c vanilla yogurt cuz I didn't have sour cream and added 1/4 cup fresh OJ to the cake. Used dried cranberries and 1/2 c mini choc chips. Poked with toothpick before spooning on glaze. When I turned it out after completely cool, the other side looked rather plain so next time I will make more glaze for the top. I plan on making this one for Christmas!
This cake is the best. It has become my husbands favorite, the only one he requests. The only modification I have made is to soak the raisins in about 3 tablespoons of orange liquer for about 30 minutes. Sometimes I do not use the frosting but just sprinkle with powdered sugar.
This was a pleasant tasting cake. My husband liked it, I thought it was just okay though. It is a good way to use up those oranges in the crisper (juiced of course). Maybe this would be nicer with craisins rather than raisins. I would make this again, with a little adapting of the ingredients.
Not very often I given a 5 rating, but this cake is superb and wouldn't change a thing. Of course we love orange so the amount of zest listed is perfect. Thanks for a lovely addition to my files.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Crunch Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 156
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